Homebrew Beer Recipes | Page 1109 | Browse 320,000+ at Brewer's Friend

Author:

MyNameIsGram

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 3:14 PM

Notes:

Author:

Maltose Falcons

Boil Size: 41.8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2021 7:30 AM

Notes: Mashing Instructions:
“Simplified” Version of Cantillion Turbid Mash

Heat 6 gal of water to 140 degrees. Shoot for a strike temperature of 113F after doughing in. Rest for 10 minutes.
Add approx. 10 gal of boiling water over 5 minutes. Stir all the time. Stop when you reach 136F degrees. Your mash will be very soupy.
Remove 2 gal of soupy liquid from the mash tun and heat in a 2nd kettle to 176F degrees. Keep it there for now.
Add up to 12 more gallons of boiling water to main mash tun until it gets up to 150F degrees. It will be even soupier now. No rest needed here.
Transfer another 10 gallons from mash tun to 2nd kettle. Try and maintain temperature of 176F. The main mash will be resting at this time.
Add up to another 12 gallons of boiling water to bring mash tun to 162F degrees. Let it rest 15 minutes. It will be very thin.
Run off as much liquid as you can from mash tun into boil kettle and start boil.
Transfer enough liquid from the 2nd kettle to the mash tun to get to 167F degrees. Rest for another 15 minutes. Any remaining liquid in the 2nd kettle should be added to the boil kettle.
5 minutes into the rest in step 8, start recirculating the wort to “clarify” it. Sparge with 180 degree water until gravity falls to 1.005. You will be collecting more than 40 gallons.
Boil for somewhere from 2-4 hours until your gravity climbs up to at least 1.050.

Yeast:
Pitch with White Labs 570 (Golden Ale yeast). Fairly neutral for a Belgian. Ferment in the high 60's.

In 2 months, pitch Pediococcus Damnosus. Ferment in the 70's or 80's.

In 4 months, pitch Bret. Lambicus and Bret. Bruxellenis Ferment in the 70's or 80's/

Add fruit or additional wort if desired at 2 month mark. You can add to an oak barrel, but that barrel will never be available for any non-sour beer in the future.

Plan on aging a minimum of one year. Three years are better.

Author:

Yooper

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12 psi

Creation Date: 10/14/2020 7:49 PM

Notes: Flaked wheat should be Toasted Wheat Flakes.
Acidulated malt is not part of original recipe but used to lower water PH. Lactic/Citric acid in appropriate amounts can be subbed.

From the Book:

Malt bill:
American two-row malt 50%
Maris Otter malt 25%
CaraHell malt 6%
Crystal malt6%
Toasted wheat flakes 5%
CaraPils malt 2%
Dextrose 5%

Mash: 60-minute rest at 151 F with 6.7% of kettle hop bill Centennial 9.2% alpha acids.

Total boil time is 90 minutes. At the start of the boil in the kettle (90 minutes)
use 17.7% alpha acids CTZ at 23.3% of the bill. Identical additions at a ratio
of 6.7% each Citra (12.4% alpha acids) and Centennial (9.2% alpha acids)
are added at 45 minutes and again at 30 minutes. At the end of the boil add
23.3% Simcoe (12.27%o alpha acids), 16.6% Centennial (9.2% alpha acids), and
3.3% Columbus (14.2% alpha acids).

Fermentation
Use WLP001 or WY 1056 for pitching. Hold at 67" F (19.4" C) for four to five
days. Hold 2 days at fermentation temperature for a diacetyl rest before
cooling to 50" F (10" C). Crop or drop the yeast.

Dry hop for 10 days using
Equal parts Centennial, Simcoe, Citra, and Columbus at 0.2l oz./gal. (0.40
lb./bbl.,l.5a g/L) for each hop. Allow the temperature to rise to 60' F
Rouse hops with CO, at days 2, 5, and 8. Drop hops (remove or rack off
hops) at day 9. Cool for two days at 40' F, and finally cool to 33" F (0-6"
C). This beer is not filtered.

Targets:
OG: 17'P (1.068 SG)
TG:3.4 "P (1.014 SG)
ADF:80%
IBU:87
ABY:7.5%
Color: 8.5 "L (16.2" EBC)

Author:

GFHomebrew

Boil Size: 26.8 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2019 6:24 AM

Notes:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2018 12:40 PM

Notes:

Author:

Willyumz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 76

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2018 2:17 AM

Notes: Chickity Czech Yourself Pilsner | Bohemian Pilsener

INGREDIENTS
For 6 gallons (22.7 L)
10.88 lb (4.94 kg) Bohemian Pilsner malt
3 oz (85 g) Saaz, 2.8% a.a. (30 min.)
2.8 oz (79 g) Saaz, 2.5% a.a. (30 min.)
1.2 oz (34 g) Saaz, 3% a.a. (10 min.)
1.2 oz (34 g) Saaz, 3% a.a. (0 min.)
3 packs Fermentis Saflager W-34/70
Biofine Clear for clarity
SPECIFICATIONS
Original Gravity: 1.056
Final Gravity: 1.016
DIRECTIONS
Mash at 158°F (70°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes. Ferment at 50°F (10°C) until it reaches 50% attenuation then raise the temperature 4°F per day until you reach 65°F (18°C), then let it rest at this temperature for 3 to 5 days until beer is fully attenuated and clean. Carbonate with 30 psi for 3 days at 31-34°F (0-1°C).
Water: Reverse osmosis water with 0.68 tsp sodium bicarbonate, 1.75 tsp gypsum, 0.88 tsp calcium chloride, 0.44 tsp magnesium sulfate, and 0.33 tsp canning salt.

Primary Fermentation: 5 days at 50°F (10°C).

Secondary Fermentation: 7 days at 65°F (18°C).

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 11.6

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2017 2:37 PM

Notes:

Author:

deepchills

Boil Size: 6.6 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 72.5

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2017 2:08 PM

Notes: An experiment to use a Hefe yeast to add banana character to a stout.
Using a lot of wheat to assist the yeast, as well as under pitching and fermenting at the higher end of the range, at room temp(70f).

3/5/2017 1.022 (Great banana flavor!)
3/10 1.021 - Moved to cold crash

Author:

UnComfortablyNumb

Boil Size: 8.9 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2017 9:57 PM

Notes: Sort of a hybrid German/Czech pils. Mostly German ingredients with a Bohemian (WYeast equivalent is 2124) yeast strain. Also a water profile from Berlin.

Author:

DewsBrews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 6:01 AM

Notes:

Author:

-MG-

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2013 2:30 PM

Notes:

Author:

Colton

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 6:30 PM

Notes:

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2015 10:59 PM

Notes:

Author:

byåsen Bryggarlaug

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: sugar

Priming Amount: 7g/l

Creation Date: 10/28/2015 9:17 PM

Notes: Pitch gjær på 19 grader C

Author:

seannewflower

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 60

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Dextrose?

Priming Amount: 5oz

Creation Date: 8/22/2015 2:08 AM

Notes:

Author:

A

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 4:40 PM

Notes:

Author:

JD

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2015 2:49 PM

Notes:

Author:

Fatty G

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 12:36 AM

Notes: http://byo.com/grains/item/3011-alaskan-smoked-porter-clone

Grains Used:

Gladfield MANUKA SMOKED MALT
Gladfield MUNICH
Gladfield Dark Chocolate Malt
Thomas Fawcett Black Patent

Also note, age of hops:

Fuggles - about 1 year but vacuum packed in fridge
Columbus - about 4 months

Author:

The Brew Mentor

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2014 11:43 AM

Notes:

Author:

EBCB

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2014 3:43 AM

Notes: Loosely based on sans le chat.

Lavender and Cardamom
Dual fermentation - Brett Claus or Brux & Trappist/Abbey II (or SanDiego Super)

Add Lavendar, Cardamom, & Sweet orange peel tincture to primary

Dry hop in secondary with Mosaic or Citra.

Bottle with brett.